Study on the Stability of Fermented Coreopsis tinctoria Milk Beverage
Taking fermented Coreopsis tinctoria milk beverage as the research object,five stabilizers,xanthan gum,sodium carboxymethyl cellulose,carrageenan,sucrose ester and pectin,were added to conduct single factor test,and the precipitation rate was used as the evaluation index to screen out the factors with greater influence for orthogonal test,in order to obtain the best composite stabilizer combination,so as to improve its stability.The results showed that when the dosage of stabilizer sodium carboxymethyl cellulose was 0.10%,the dosage of sucrose ester was 0.35%,and the dosage of pectin was 0.35%,the stability of Coreopsis tinctoria milk beverage was the best,the precipitation rate was 0.19%,the color was yellow-green,there was no stratification,the milk fragrance and flower fragrance were harmonious,the fragrance was strong,there was no odor,and there was no stickiness.
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